Leos Novak

Leos Novak

Supervisor, waiter at Fujisaki restaurant
Lives in Sydney, Australia
over 6 months ago

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About me

During my career I have worked on various positions in many types of restaurant and mostly Fine - dining restaurant in Czech Republic, Greece, Sydney which gave me
a wide range of experience in this industries. I bean worked as a chef, waiter, sommelier, supervisor and assistant of manager past 10 years.
I have found myself in Hospitality when I was 16 – 17 years old and I know what I like to be and what I want to do in the future. Working in the hospitality industries I am very helpful and team worker. It’s part of my life and one of my favorite hobbies.
I would like to secure an interesting and challenging position where I can use my skills
and experience, as well as to achieve both personal and professional goals to


6 years

  • Supervisor, waiter

    Fujisaki restaurant - Sydney, Australia

    F&B service
    October 2017 - March 2018 · 6 months

    • American style table service • Setting of tables • Clearing of tables • Clear and prompt communication with customer and kitchen • Assistant sommelier • Educating customers on the Lotus Fujisaki menus • Upselling • Bepoz – Point of Sale System

  • Supervisor, bartender

    Bavarian Beer cafe - Sydney, Australia

    F&B service
    December 2016 - June 2017 · 7 months

    Maintaining high standards of food and beverage service and health and safety Customer problem-identification and resolution Functional and disciplinary management of 30+ employees Recruiting, training and development of individuals Responsible for team and individual performance Monitoring, reporting and coordinating of stock irregularities Inventory Management Managing reservations and Functions Business Development Ordering from Suppliers

  • sommelier, supervisor, assistant manager

    Pinnacle People, Cliford wallace, Specialised staffing Solutions - Sydney, Australia

    March 2012 - January 2017 · 5 years

    Function manager and waiter running function for 100 – 500 peoples. Team leader every function did the meetings before we start providing our stuff with food and drink which will be on the list.Leadering team of 5 - 20 peoples, meatings and supporting. Explaining menu of the day and drinks. Providing training every week.

  • Sommelier, assistant manager

    Aureole - Prague, Czechia

    January 2012 - March 2012 · 3 months

    Assistants of General Managers - 2 michelin star restaurant fine-dining resturant focusing on Asia kitchen - head sommelier (working with 650 wines) every week of tasting and prentations - asistent of restaurant and team leader (training provading for every food, service of our customers).


  • Bridge bussines college

    July 2013 - June 2014


1 language

  • English

    Native or fluent


5 skills

  • Apprenticeship cook/chef - waiter
  • Bartender course
  • Caffe course: Lavazza, Nespresso, Vittoria
  • Cigarello course
  • Sommelier course
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